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Processing technology for black tartary buckwheat fragrant tea

A black tartary buckwheat flavored tea and processing technology, which is applied in the direction of tea substitutes, etc., can solve the problems of addition and other problems, and achieve the effect of pure tea color, yellow-green color, and mellow taste

Inactive Publication Date: 2012-12-05
付国喜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The present invention aims to provide a processing technology of black tartary buckwheat tea, to solve the problem of adding food additives in the existing processing technology of tartary buckwheat tea, and to meet the needs of various production occasions

Method used

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Embodiment Construction

[0019] The present invention will be further described below in combination with specific embodiments.

[0020] A kind of black tartary buckwheat fragrant tea processing technology described in the present invention, described technology comprises:

[0021] The first step is to select the working section. The impurities and sediment in the black tartary buckwheat seeds harvested in the same year are removed, and the black tartary buckwheat seeds are selected to be plump and well-proportioned. The moisture content is controlled within 15%, and they are stored in a low-temperature dry place.

[0022] The second step is the drying section. Place the stored buckwheat grains in the reservoir, make the water submerge the buckwheat, remove the buckwheat grains floating on the water, then stir and clean, remove the sediment, take out the tartary buckwheat grains and put them in the natural sun after cleaning After three working days, the moisture should be controlled at 15%, and the...

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Abstract

The invention discloses a processing technology for a black tartary buckwheat fragrant tea. The processing technology comprises steps of fine selection, dewatering, steam boiling, shell removing and fine processing. The processing technology of the present invention has the following advantages that: the tartary buckwheat fragrant tea processed by the processing technology has characteristics of pure tea color, greenish-yellow color, pure and rich taste, rutin content more than or equal to 1%, pure nature, and no additive, and provides new taste and choice for consumers.

Description

technical field [0001] The invention relates to a processing technology of tartary buckwheat tea, in particular to a processing technology of black tartary buckwheat fragrant tea. Background technique [0002] At present, the general processing technology of tartary buckwheat tea is: [0003] Mixing: adding water to ordinary tartary buckwheat powder, some manufacturers add some food additives to enhance flavor and color; [0004] Granulation molding: Extrude the mixed noodles into granules through a granulator; [0005] Drying: dry in the open air naturally; [0006] Roasting: use ordinary frying pans, and the grilling personnel will fry them according to experience; [0007] Packing: Quantitatively packed into small bags. [0008] The tartary buckwheat tea produced according to this process not only affects the mouthfeel of the tealeaves because of the addition of food additives and makes these tartary buckwheat teas unhygienic because some food additives are harmful to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 付国喜
Owner 付国喜
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